Category: braai side dishes

Gruyere and French onion Braai broodjies

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Ingredients

  • 4 tablespoons unsalted butter
  • 1 sweet onion very thinly sliced
  • ¼  teaspoon dried thyme
  • ¼ teaspoon salt
  • 4 slices of sourdough bread
  • 6 ounces gruyere cheese freshly grated (or sliced!)
  • thyme butter for spreading

THYME BUTTER

  • 4 tablespoons unsalted butter
  • 1 ½ teaspoons chopped fresh thyme
  • pinch of salt

Directions

  1. Heat a large pot over low heat and add the butter. Once melted, add the onions, thyme and salt, stirring well.
  2. Cook, stirring occasionally, until the onions are golden and caramelized. This will take a full 30 to 40 minutes – or longer!
  3. Heat a braai to a medium heat. Spread the outsides of the bread with the thyme butter.
  4. Top one side with the grated cheese, then a spoonful of the caramelized onions. Top with the rest of the cheese and other slice of bread.
  5. Repeat with remaining bread and ingredients.
  6. Cook the sandwich in the braai until the cheese is melted and bubbly and the bread is golden brown. Serve immediately!

THYME BUTTER

  1. Stir the ingredients together in a bowl. This keeps great in the fridge!

Greek Cheese Braai Broodjies


Greek Cheese Braai Broodjies are a delightful fusion of South African and Greek cuisines. These sandwiches are filled with a blend of feta and mozzarella cheese, ripe tomatoes, olives, and a hint of oregano, then grilled to perfection over a braai. The result is a crispy, golden-brown exterior with a warm, gooey, and flavorful filling. Perfect for a casual braai or as a delicious side dish, these broodjies add a Mediterranean twist to your traditional barbecue fare.

Ingredients

  • Softened butter, for bread
  • 8 slices sourdough bread
  • 3 c. shredded mozzarella
  • 1 c. crumbled feta
  • 1 (16-oz.) jar roasted red peppers, drained and chopped
  • 1/2 c. pitted kalamata olives, halved
  • 2 tbsp. freshly torn dill

Directions

  1. Butter one side of each bread slice. In a large skillet over medium heat, add one slice bread, butter-side down.
  2. Top with a quarter each of the mozzarella, feta cheese, roasted red peppers, kalamata olives, and dill.
  3. Top with another bread slice, butter-side up, and cook until bread is golden and cheese is melty, 2 to 3 minutes. Flip and cook until golden, 2 to 3 minutes more.
  4. Repeat with remaining ingredients to make 4 sandwiches total.

Edamame Prosciutto Braai Summer Salad

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Ingredients

  • 400g packet (4 cups) frozen shelled edamame beans
  • 2 prosciutto slices, chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon light soy sauce
  • 2 tablespoons peanut oil

Directions

  1. Cook beans in a pan of salted boiling water for 2 minutes.
  2. Drain, then refresh in cold water.
  3. Fry prosciutto in a non-stick frypan over medium heat, stirring, until crisp.
  4. To serve, combine beans and prosciutto with garlic, soy and oil.

Jalapeño Edamame & Bean Braai Summer Salad

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Ingredients

  • 300g green beans, topped but not tailed
  • 100g sugar snap peas
  • 150g broad bean pods (yielding about 50g beans)
  • 400g tin black beans, drained and rinsed
  • 1/2 bunch of coriander, stems finely chopped, leaves left whole
  • 1/2 bunch of dill, fronds picked
  • 1 handful of mint leaves, roughly chopped
  • 100g manchego cheese, finely grated

LIME AND JALAPEÑO DRESSING (MAKES 265ML)

  • 1/2 cup (125ml) extra virgin olive oil
  • 1 French shallot, finely diced
  • 1 fresh green jalapeño chilli, finely diced
  • Juice of 1 lime
  • 2 tbs red wine vinegar
  • 1 tbs brown sugar
  • 1/2 tsp salt flakes

Directions

  1. Slice the green beans and sugar snap peas in half lengthways along the seams.Blanch the green beans by adding them to a large saucepan of salted boiling water.
  2. Cook for 3 minutes exactly, then plunge into cold water to stop the cooking process and keep the colour bright.
    In the same pan, blanch the sugar snap peas and broad beans for 2 minutes, then plunge into cold water.
  3. When cooled, drain off all the water from the beans and sugar snap peas. Pop them into a decent-sized mixing bowl.
  4. Put the black beans in another bowl. Whisk all the dressing ingredients together, add the finely chopped coriander stems and season very generously with freshly cracked black pepper. Pour the dressing over the black beans to let the flavours absorb.
  5. When ready to serve, toss the coriander leaves, dill and mint through the black beans, then pile over the mixed fresh beans.
    Grate the cheese over the top, using a fine grater for puffy delicious clouds, then serve.

Cucumber and avocado Braai Potato Salad

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Ingredients

  • 1kg baby potatoes
  • ¼ cup dill sprigs, roughly chopped
  • 2 tbs apple cider vinegar
  • 1 tbs Dijonnaise
  • 3 tsp honey
  • ½ cup olive oil
  • 1 large cucumber, halved, seeded, diagonally sliced
  • 1 large avocado, destoned, sliced
  • 100g bag baby spinach
  • 4 spring onions, sliced
  • Mint leaves, to serve

Directions

  1. Place potatoes in a large saucepan and cover with cold water.
  2. Bring to the boil over high heat. Simmer for 8 minutes or until just tender. Drain.
  3. Meanwhile, combine dill, vinegar, mustard and honey with half the oil in a food processor until smooth.
  4. Heat a chargrill pan over high heat.
  5. Thickly slice potatoes and combine in a bowl with remaining oil. Season.
  6. Cook potato on chargrill for 2 minutes each side or until golden.
  7. Combine potato, cucumber, avocado, spinach and onion on a platter.
  8. Drizzle dressing over and garnish with mint leaves to serve.

Puttanesca Braai Potato Salad

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Ingredients

  • 1kg baby potatoes
  • 100ml olive oil
  • 1 large red onion, finely chopped
  • 1 garlic clove, chopped
  • 1 long red chilli, seeds removed, finely chopped
  • 50g anchovy fillets in oil, drained
  • 1/4 cup semi-dried tomatoes, chopped
  • 2 tablespoons pitted black olives, chopped
  • 2 tablespoons baby capers, rinsed, drained
  • 1 cup flat-leaf parsley leaves, finely chopped
  • 1/2 cup (40g) shaved parmesan

Directions

  1. Cook potatoes in boiling salted water for 8-10 minutes or until tender. Cool.
  2. Meanwhile, heat oil in a frypan over medium heat. Cook onion, garlic and chilli, stirring, for 5 minutes until softened. Add anchovies and cook, stirring, for 1-2 minutes until anchovies dissolve. Add tomatoes, olives and capers, then cook for 1-2 minutes until warmed through.
  3. When cool enough to handle, peel the potatoes and chop into 3cm pieces. Place potatoes in a bowl with the onion mixture and parsley, then toss well to combine. Top with parmesan and serve.

Minty Braai Potato Salad

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Ingredients

  • 800g small potatoes (a waxy variety such as kipfler, pink eye or nicola)
  • 1/2 bunch mint, leaves torn
  • 1/4 bunch flat-leaf parsley, leaves torn

MINT DRESSING

  • 2 tsp dried mint
  • 1/2 tsp ground cumin
  • 1/2 tsp salt flakes, plus extra, to serve
  • Juice of 1/2 lemon
  • 200g creme fraiche

Directions

  1. For the dressing, combine the dried mint, cumin, salt, lemon juice and creme fraiche. Chill, the longer the better, until ready to serve.
  2. Cook the potatoes in a large saucepan of boiling, salted water for 10 minutes or until tender.
  3. Drain, then place back into the warm, dry pan to dry and cool for 15 minutes.
  4. Cut the potatoes as you like (or leave whole if they’re small).
  5. When cooled to room temperature, toss gently with the dressing until nicely coated.
  6. Scatter on the fresh herbs, finish with a sprinkle of salt and serve.

Capsicum, asparagus and spinach Braai Pasta Salad

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Ingredients

  • 300g farfalle pasta
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 spring onions, thinly sliced
  • 1 baby red capsicum, seeds removed, cut into 3cm wedges
  • 1 baby yellow capsicum, seeds removed, cut into 3cm wedges
  • 2 bunches asparagus, ends trimmed, cut into 3cm lengths
  • 3 garlic cloves, finely chopped
  • 1 teaspoon dried chilli flakes
  • 100g baby spinach
  • 1/2 cup (40g) grated pecorino

Directions

  1. Cook the farfalle in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
  2. Meanwhile, heat 2 tablespoons oil in a large frypan over high heat. Add spring onion and cook, stirring, for 2 minutes or until tender. Add baby capsicum and cook for 3-4 minutes until soft. Add asparagus, garlic and chilli flakes and cook for 3 minutes or until asparagus is bright green and just tender.
  3. Add reserved cooking liquid and bring to a simmer. Remove pan from heat.
  4. Add farfalle, baby spinach and remaining 1 tablespoon oil to frypan. Toss for 1 minute or until spinach is just wilted, then season with sea salt and freshly ground black pepper.
  5. Divide pasta among bowls and sprinkle with grated pecorino just before serving.

Marinated grape and risoni Braai Pasta Salad

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Ingredients

  • 1 cup (220g) risoni
  • 2 bunches asparagus, trimmed and cut into thirds on an angle
  • 200g sugar snap peas, trimmed
  • 25g punnet red vein sorrel leaves (from specialty grocers or markets – substitute baby spinach leaves)
  • 100g gorgonzola dolce, crumbled

MARINATED GRAPES

  • 350g mixed seedless grapes (we used red and black grapes)
  • 1 tsp dried oregano
  • 1/2 tsp dried chilli flakes
  • Finely grated zest & juice of 1 orange
  • 1/2 cup (125ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup flat-leaf parsley leaves, chopped

Directions

  1. For the marinated grapes, place all the ingredients in a bowl with 1 tsp salt flakes and freshly ground black pepper to taste.
  2. Set aside for at least 1 hour to marinate. (This can be done up to 1 day ahead. Marinate in the fridge and bring to room temperature to serve.)
  3. Drain grapes, reserving the marinade, and set aside.
  4. Cook risoni in a saucepan of salted boiling water for 6 minutes or according to packet instructions.
  5. Drain, then toss with half the reserved marinade from the grapes and set aside to cool.
  6. Blanch asparagus and sugar snap peas in a saucepan of salted boiling water, then refresh in iced water. Drain. Cut peas in half lengthways.
  7. To serve, toss risoni with the asparagus and sugar snap peas.
  8. Arrange on a serving platter with the red vein sorrel, gorgonzola and marinated grapes. Drizzle with remaining grape marinade to serve.

Asparagus and marinated tomato braai pasta salad

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Ingredients

  • 200g dried pasta shapes (such as gnocchi or shells)
  • 250g grape tomatoes, quartered lengthways
  • 3 spring onions, finely chopped
  • 1 tablespoon rice bran oil (See note) or sunflower oil
  • 1 tablespoon white wine vinegar
  • 2 bunches thin asparagus, woody ends trimmed

Directions

  1. Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
  2. Meanwhile, combine the tomatoes, spring onion, oil and vinegar in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
  3. Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths.
  4. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
  5. Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine.
  6. Divide among serving bowls and serve.

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